Bangers with Onion Gravy

Ingredients

• 1 tbsp vegetable oil
• 1.5 lb Cumberland sausage (6 links)
• 3 cup onions (Halved and sliced thin; about 3 cups)
• 9 tbsp water (Divided: 1/2 cup for cooking the sausages and 1 tablespoon for the cornstarch slurry)
• 2.5 cup beef broth
• 1 tsp dry mustard
• 1 tsp fresh thyme (Minced)
• 0.5 tsp fresh rosemary (Minced)
• 1.25 tsp sugar
• 1 tbsp Marmite
• 0.5 tsp pepper (Plus more to taste at the end)
• 0.25 tsp table salt (Plus more to taste at the end)
• 1 tbsp cornstarch
• 2 tbsp unsalted butter (Cut into 2 pieces)
• 1 tsp red wine vinegar
• 1 tbsp fresh parsley (Minced)

Steps

1. 1

   Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering. Arrange the sausages in the skillet and cook, turning once, until browned on two sides, about 5 minutes.

2. 2

   Move the sausages to one side of the skillet. Add the sliced onions, distributing them evenly over the bottom of the pan, then nestle the sausages on top of the onions.

3. 3

   Add 1/2 cup water and immediately cover the skillet. Cook, turning the sausages once, until they register 160° to 165°F and the onions have softened, about 10 minutes.

4. 4

   While the sausages cook, whisk the beef broth, Marmite, dry mustard, thyme, and rosemary in a 4-cup liquid measuring cup until the Marmite dissolves.

5. 5

   Transfer the sausages to a plate and tent them with aluminum foil. Spread the onions evenly in the skillet and cook without stirring until they begin to brown, about 5 minutes. If they have not browned, increase the heat to medium-high.

6. 6

   Continue cooking the onions, stirring occasionally, until they are tender and well browned and a dark fond has formed on the bottom of the skillet, 3 to 5 minutes longer.

7. 7

   Stir the sugar, pepper, and salt into the onions and cook for 1 minute.

8. 8

   Add the broth mixture, increase the heat to medium-high, and bring it to a boil. Cook for about 5 minutes, scraping up the browned bits from the bottom and sides of the skillet and stirring them into the sauce, until the sauce is slightly reduced.

9. 9

   In a small bowl, combine the cornstarch with the remaining 1 tablespoon water. Whisk the cornstarch mixture into the sauce and cook for about 2 minutes, until the sauce is glossy and has the consistency of heavy cream.

10. 10

    Remove the skillet from the heat. Whisk in the butter one piece at a time, then stir in the red wine vinegar. Season with additional salt and pepper to taste.

11. 11

    Sprinkle the parsley over the gravy, return or arrange the sausages with the gravy, and serve.

Notes

The source describes this as a bangers-and-mash dish, but no mashed-potato ingredient or method is included in the provided recipe. Serve with mashed potatoes if desired. The stated yield is 4 to 6 servings; servings is represented here as 5.

Nutrition per serving

• main
• British
• sausage
• comfort food
• stovetop
• one-pan
• savory
• pub food